Asian crunch salad with mango and cashews
Recipe ANNA Magazine
Loaded with goodness, this salad is delicious and simple, and so easy to make.
Ingredients
1 head of red cabbage, shredded
1 cup baby arugula
1 cup snow peas
1 red pepper, julienned
1 yellow pepper, julienned
1 firm mango, peeled and thinly sliced
1 cup bean sprouts
1 handful mint leaves
1 handful cilantro, chopped
Large handful toasted cashews, coarsely chopped
Lime vinaigrette
Juice of 3 limes
1 tablespoon soy sauce
1 teaspoon fish sauce (swap for sambel oelek for plant-based)
1 tablespoon sesame oil
1 tablespoon grated ginger
1 red chili, seeded and finely chopped
Preparation
To make lime vinaigrette, in a small bowl, combine lime juice, soy sauce (swap for sambel oelek for plant-based), fish sauce, sesame oil, ginger and red chili. In a large bow, combine red cabbage, arugula, snow peas, red pepper, yellow pepper, mango, bean sprouts and mint leaves. Pour the vinaigrette over slaw ingredients and toss well. Garnish with toasted cashews and chopped cilantro. Serves 8.
